Bruschetta submitted by Louise Quigley, Seed Savers Exchange member “I only make this recipe in late summer/early fall when the tomatoes, basil, and oregano are all ready in my garden and the harvested garlic is ready to use,” says Louise. “I use organic whole wheat bread baked by my husband.”
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Great Grandma’s Sour Dill Yellow Beans submitted by Liz Belina, Seed Savers Exchange member. “This old family recipe has been passed down without being written down,” says Liz. “It was made often in the summer to go along with panfish Grandma would catch in the pond with her cane pole. Since she was here as a first-generation Bohemian, I like to think the recipe came from that region.”
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Craig and his childhood friend David Theodoropoulos decided to hitch-hike 2,400 miles from northern California to Dimondale, Michigan in an effort to preserve Harry Saier’s seed collection. Ultimately, this was the catalyst that helped Craig found Redwood City Seed Company, and allowed David to start J.L. Hudson Seedsman.
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This versatile crop originated in South America centuries ago and today ranks as the most popular vegetable in the United States. Cool-season vegetables, potatoes come in a great range of shapes, sizes, colors, and textures and are grown from small tubers known as “seed potatoes”.
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Arugula grows well in the spring and fall but tends to bolt in hot weather. Its prolific flowers attract many pollinators before plants go to seed. Gardeners enjoy this cool-weather crop for its nutty and peppery bite.
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